You know those food commercials where they say just wrap half to take home, I'll throw away the other half anyway. Well, sometimes I was that woman. I've been working harder to use up the bits and pieces of things in the veggie drawer of the frig. Since I'm usually cooking for two these days it's easy to have a little of this and a little of that laying around. I had some leftover penne in the frig and two Field Roast Italian Sausages and this is the result of opening the frig and pantry. Delicious!
2 cups uncooked penne pasta (not in pic below)
2 Field Roast Italian Sausages (1/2 a package), sliced into coins
1 1/2 cups sliced fresh mushrooms
1 can diced tomatoes, undrained
1 package (5-6 ounces) organic baby spinach
1/2 cup Diaya mozzarella cheese, shredded (not in pic below)
Cook pasta according to package directions. Set aside. (I had left over pasta from the night before, just boiled some water, tossed it in for one minute and drained.)
Meanwhile, in a large skillet, cook sausage.
Once they are a little bit crispy (about 3 minutes per side) add the mushrooms and cook about 5 minutes.
Stir in the tomatoes, bring to a boil.
Add spinach, cook and stir until spinach is wilted.
Stir pasta into skillet of veggies and sausage.
Sprinkle with cheese; remove from heat. Cover and let stand until cheese is melted.